Thursday, October 08, 2015

Simple Freezer Tomato Sauce

Dice tomatoes and cook on low until tender.
My tomatoes are coming in a few at a time right now. Some are in perfect condition for dinner salads, but some have a few blemishes. For those, I've been making simple tomato sauce to freeze for use during the winter months.


Simple Freezer Tomato Sauce

Puree through a strainer.
Trim any bruises or blemishes from fresh tomatoes.

Dice the tomatoes and place them in a sauce pan.

Cook covered on low heat for 20 minutes or until very tender. Stir occasionally to prevent sticking.

Reduce strained tomato sauce by half.
Remove seeds and skins through a large strainer into another sauce pan. I used a wooden spoon. Stop when all you have left is skin and seeds.

Cook the strained tomato sauce on low until it reduces by half.

Place in freezer containers, cool, cover tightly and freeze.

That it!

Place in freezer containers, cool, cover, then freeze.

I did not season my tomato sauce because I want to use it in a variety of ways later. If you prefer, you can season it before freezing.

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Hop on over to The (mis)Adventures of a "Born Again" Farm Girl for more simple ideas for your home or homestead. -- Margy

7 comments:

  1. I just plucked the last few small plum tomatoes off the branches, I can't believe they lasted into October! And I still have a few jalapenos on the plant, will leave those for a few days until they get a bit bigger. My freezer runneth over from this bumper crop!

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    1. It's been a good year, crops started early and ran late. - Margy

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  2. It looks wonderful!

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  3. Stephanie and Linda - It was so much easier than canning with only a few tomatoes to process at a time. - Margy

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  4. If I could actually grow tomatoes, I could do this! I have done this, actually!

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    1. Tomatoes are so forgiving. The only problem I have is eating them all, so freezing sauce helps me use them later on. Try one plant in a pot. Roma tomatoes do well that way and they don't produce a whole lot. - Margy

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